Well after a little tin whacking and some soldering the Bradley cold smoker retrofit is done. I decided to smoke some store bought and some home made cheese.
Edited by jhend - 2/1/16 at 9:48am
After smoking the mozzarella, cheddar, monterey jack, asiago and edam I put the cheese in the fridge overnight and then vacuum sealed the next morning. I smoked it for 5 hours with a hard wood blend of dust with some added maple. It is pretty pungent at this point we will see what it is like in a month or two.
Thanks driedstick, I was thinking I would have to dismantle it for hot smoking (not really a big deal) but I hot smoked some ribs and realised that it was better to hot smoke this way for more consistent temperature i.e. no heat loss from the oven when adding wood.